publication . Article . 2018

Effects of Flaxseed and pH on the Emulsion Properties of Beef by Using a Model System

Şükrü Kurt; Huriye Gözde Ceylan;
Open Access English
  • Published: 01 Feb 2018 Journal: Turkish Journal of Agriculture: Food Science and Technology (issn: 2148-127X, Copyright policy)
  • Publisher: Turkish Science and Tecnology (TST)
The effects of ground flaxseed (0-0.5%) and pH (3.88-8.12) on the emulsion properties of beef were studied using a model system. A central composite rotatable design was used to determine the response surface. pH, flaxseed and their interactions had significant effects on the emulsion properties of beef. pH and the interaction between pH and flaxseed increased emulsion capacity (EC). Flaxseed and pH increased emulsion stability (ES) until a critical point, which was reached at a flaxseed level of 0.42% and a pH of 7.02. pH decreased emulsion density (ED) and increased emulsion activity (EA). Moreover, the interaction between pH and flaxseed on EA was found to b...
free text keywords: Beef, emulsion, pH, flaxseed, Model system, Agriculture, S, Agriculture (General), S1-972
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